1. Bring a large pan of salted water to the boil. Add pasta and cook for 10-12 mins, adding asparagus for last 3-4 mins of cooking.

2. Meanwhile, heat oil in a frying pan, add onion, season, and cook for 1-2 mins until softened. Add garlic and cook for a further min (don’t allow to brown at all). Pour in wine and bubble for a min until it begins to evaporate.

3. Stir through crème fraîche, cook for a min, then remove from heat and stir through ready-made pesto and salmon. Drain pasta and asparagus, and toss with creamy sauce. Serve topped with lemon zest and dill, if using